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New thoughts about pork spare ribs

post #1 of 5
Thread Starter 

I did an experiment today with spare ribs.  Trimmed them all up, made my rub.  But here's what I did:

 

1.  I did a rack of ribs the way I've always done them.  No foiling, just rubbing it down.

 

2.  I did a rack of ribs with a chipotle olive oil to see how they would taste.  No foiling, just rubbed it down.

 

3.  I did a rack with the 3-2-1 method, except I pulled them after the 2nd hour.  I put mustard on those as a binder for the rub, and after the 3rd hour, I wrapped them in foil with the apple juice/brown sugar/Parkay added in.

 

I'm a man who always has been able to look at myself introspectively.  I've always been one who has said, "Well, my ancestors didn't have Reynald's Wrap, I ain't using it."

 

I've got to hang my head in shame icon_cry.gif.  Those foiled ribs were probably the best I've ever done.  I put my other two slabs (which were resting) back onto the smoker in foil just for the hell of it, LOL

 

From now on, I'm a foiled spare ribs guy.  That 3-2-1 wrapped rack never stood a chance.  It's already gone, the family tore into it rather quickly.

post #2 of 5
Quote:
Originally Posted by alexhortdog95 View Post

I did an experiment today with spare ribs.  Trimmed them all up, made my rub.  But here's what I did:

 

1.  I did a rack of ribs the way I've always done them.  No foiling, just rubbing it down.

 

2.  I did a rack of ribs with a chipotle olive oil to see how they would taste.  No foiling, just rubbed it down.

 

3.  I did a rack with the 3-2-1 method, except I pulled them after the 2nd hour.  I put mustard on those as a binder for the rub, and after the 3rd hour, I wrapped them in foil with the apple juice/brown sugar/Parkay added in.

 

I'm a man who always has been able to look at myself introspectively.  I've always been one who has said, "Well, my ancestors didn't have Reynald's Wrap, I ain't using it."

 

I've got to hang my head in shame icon_cry.gif.  Those foiled ribs were probably the best I've ever done.  I put my other two slabs (which were resting) back onto the smoker in foil just for the hell of it, LOL

 

From now on, I'm a foiled spare ribs guy.  That 3-2-1 wrapped rack never stood a chance.  It's already gone, the family tore into it rather quickly.

I'm a 3-2-1 kinda guy

Happy smoken.

David

post #3 of 5
I like the bark that I get with no foil...
But I prefer how they taste when foiling.
post #4 of 5
Need some more info on your cook. Temps type of smoker, etc. I prefer smoking ribs no foil, but I also like aired bite off the bone texture. I also prefer them to be naked no sauce. That being said I can get fall off the bone without foil.
post #5 of 5

  It's all about finding what YOU  like. Everyone has an opinion about what is the best way to smoke something. There best way is what they like! As long as food safety protocols are followed, there is no Wrong way to smoke your meat.

 

   Mike

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